Seedless Raspberry Jam
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
32 tablespoons
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Calories
14 kcal
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Course
Condiments
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Cuisine
American
Seedless Raspberry Jam
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This seedless raspberry jam is great for folks that really don't like seedy jam. Step by step canning instructions included.
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Ingredients
- 1⅓ cups prepared fruit
- ⅓ cups water
- 2 tablespoons Ball RealFruit™ Low or No-Sugar Pectin
- ½ cups sugar use 0 to ½ cup sugar
Instructions
- Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. UPDATE: Jars do not have sterilized anymore for this recipe. They should just be hot.
- Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Sort, and rinse raspberries. Add to 8 qt. sauce pan. Add water and lemon juice, if using.
- Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
- Bring raspberries to a boil. Reduce heat and simmer for about 10 minutes.
- Mash the berries with a potato masher or blend with an immersion blender.
- Pour the pulp and seeds through a fine mesh sieve. Squeeze down with a rubber spatula to remove as much juice as possible.
- Add the juice back to the pan and add water and pectin/ sugar mixture. Again bring to full boil (one that can’t be stirred down).
- Add the rest of sugar all at once. Bring to a full boil and boil for 1 full minute.
- Fill hot jars with hot jam.
- Wipe rim of jars with clean, wet paper towel and place lid on. Add band and tighten to fingertip tight.
- Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
- Turn off heat and allow to sit in water for 5 minutes.
- Let them sit on the counter undisturbed for 12-24 hours. Check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
- Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
- This recipe makes 2 half pint jars jam.
Equipments used:
Notes
- Recipe adapted from Ball Recipes
- See post for additional information regarding preparing raspberries and preparing canning supplies.
- When canning, always use a wooden spoon rather than a metal spoon.
- Makes 2 half pints.
- Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly.
- Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
- If lids have not sealed, store those jars in refrigerator and consume those jars first.
- Store in a cool place.
- This recipe uses less sugar than traditional jams. Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.
- Note: Adding no sugar will decrease the yield.
- Lemon juice is not required because raspberries are acidic enough.
- Altitude adjustment
- 0-1000 feet – 10 minutes
- 1000-3000 feet – 15 minutes
- 3000-6000 feet – 20 minutes
- above 6000 feet – 25 minutes
- See our article Canning for beginners- Step by Step.
Nutrition Information
Show Details
Calories
14kcal
(1%)
Potassium
10mg
(0%)
Vitamin A
25IU
(1%)
Vitamin C
0.7mg
(1%)
Nutrition Facts
Serving: 32tablespoons
Amount Per Serving
Calories 14 kcal
% Daily Value*
| Calories | 14kcal | 1% |
| Potassium | 10mg | 0% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 0.7mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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